If you’re looking for the ultimate summer side dish, this Peach Burrata Salad is it. We’ve been on a serious peach kick lately, and this recipe has quickly become a warm-weather favorite. Grilled peaches bring a caramelized sweetness that pairs perfectly with creamy burrata, salty prosciutto, and fresh greens. It’s light, flavorful, and comes together in just 20 minutes—ideal for easy weeknight dinners or backyard get-togethers.

Whether you’re hosting friends or just craving something fresh and seasonal, this Grilled Peach Burrata Salad is sure to impress.

And I know you’re going to ask…”did the kids eat it?” Yes and no. They demolished the peaches and the prosciutto but left the cheese. So kind of?

Grilled Peach Burrata Salad Ingredients

Here’s what you’ll need to make this light and flavorful Peach Burrata Salad:

Fresh peaches: ripe but still firm enough to grill
A really good olive oil: we LOVE Kosterina
Balsamic vinegar: adds a tangy finish that complements the sweetness of the peaches
Prosciutto: thinly sliced and perfectly salty
Burrata cheese: creamy and rich; I’ve found the most affordable place to buy burrata is Trader Joe’s!
Arugula or spring mix: choose your favorite greens as the base
Fresh basil leaves: tear them instead of slicing to release more flavor
Salt & freshly cracked pepper: just a pinch to bring it all together

Grilled Peach & Burrata Salad

This refreshing and flavorful dish combines the sweetness of grilled peaches with the creamy richness of fresh burrata and a salty kick from the prosciutto. And it only takes about 20 minutes to whip it together!

Ingredients

3 large peaches, sliced thick
5 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
4 ounces prosciutto, torn into bite-size pieces
8 ounces burrata cheese, cut into small pieces
5 cups arugula or spring mix
8-10 large basil leaves, torn
salt & pepper

Instructions

1. Heat your grill to medium heat.

2. Drizzle half the olive oil over the peaches. Grill peaches for 4-5 minutes on each side or until the peaches are fork tender.

3. Remove the peaches from the grill and set aside while you assemble the salad.

4. On a large platter, add the arugula or spring mix. Top with prosciutto and burrata cheese. Spinkle basil over the salad.

5. In a salad shaker, combine remaining olive oil and balsamic vinegar and shake well. Drizzle over salad and season with salt and pepper. Serve immediately.